Combine all the ingredients, including the pork, and cook in a heavy, covered casserole in a 325° F oven for 3 hours.
Using tongs, remove the ribs from the casserole and arrange them on a broiler pan.
Heat the broiler.
Pour the juices from the casserole into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat.
Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.